15 Minute Lemon Cheesecake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cheesecakes Fruits Amount Measure Ingredient

-- Preparation Method -------- ------------ --------------------------------41 -----CRUST:----1/3 cup Powdered sugar 1 1/2 cups Graham cracker crumbs 1/2 cup Butter/oleo -- melted -----FILLING:----8 ounces Cream cheese 2 cups Milk 1 package Instant lemon pudding Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill Source: JimG002 (jimg002@aol.com)
rec.food.cooking

Recipe By : TV Guide clipping Serving Size : 8 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 packages cream cheese - 8oz. each -softened 1/2 cup sugar 1/2 teaspoon vanilla extract 2 large eggs 1/2 cup semisweet chocolate chips graham cracker pie crust, 9 inch Beat cream cheese, sugar and vanilla at medium speed until well-blended. Blend in 2 eggs. Stir in chocolate chips then pour batter into graham cracker pie crust. (You may sprinkle 1/4 cup mini semisweet chocolate chips on top if you desire) Bake at 350 F for 40 minutes, or until center is almost set. Cool. For best results refrigerate for 3 hours. -----------------NOTES : You can substitute with "light" cream cheese. Source: JimG002 (jimg002@aol.com)
rec.food.cooking

3-Step Cheesecake
I have included five cheesecake recipes from my weekly home page (newsletter). If you are interested you can still catch Issue #2 today, as issue #3 will be posted tomorrow morning. I hope this helps you. jimg http://members.aol.com/jimg002/recipes.html * Exported from MasterCook II * 3-Step Cheesecake 7-Up Lemon Cheesecake with Strawberry Glaze Recipe By : Patti Anderson Serving Size : 10 Preparation Time :0:00 Categories : Cheesecakes Strawberry Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

-----CRUMB CRUST----2 c Graham cracker crumbs 1/2 c Butter -- melted 1/2 c Powdered sugar 1 tsp Cinnamon -----7-UP FILLING----1 pkg Unflavored gelatin 6 tbsp Sugar 1 1/2 c 7-up -- divided 2 Eggs -- beaten 1 sm Lemon pudding & pie filling 3/4 c Water -- not instant -----STRAWBERRY GLAZE----1/2 c Strawberry jelly -- melted unsweetened frozen -- thawed Fresh strawberries -=OR=whole strawberries CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill. FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping. TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange strawberried upright on cake and spoon any remaining melted jelly over them. Source: JimG002 (jimg002@aol.com)
rec.food.cooking

Almond Brickle Cheesecake Recipe By : PATTI - VDRJ67A Serving Size : 10 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------CRUST----1/4 cup Brown sugar 2/3 cup Almonds -- chopped 1/4 cup Butter -- melted 1 1/2 cups Shortbread cookie crumbs -- about 20 cookies -----FILLING----24 ounces Cream cheese -- softened 1/3 cup Sugar 1/3 cup Brown sugar -- packed 3 Eggs 2/3 cup Sour cream 1/4 cup Butterscotch schnapps 1 tablespoon Flour 6 ounces Almond brickle chips CRUST: Mix all ingredients together and reserve 1/2 cup of the mixture. Press remaining mixture in bottom of a 9" springform pan. FILLING: Beat cream cheese and sugars until blended. Add eggs, one at a time, then sour cream and butterscotch schnapps. Toss brickle chips with flour, then add to cream cheese mixture. Pour into prepared crust; sprinkle with reserved crumbs. Bake at 325~ for 1 hour and 10 minutes.

Title: Almond-Filled Cheesecake Categories: Cheesecake, Chocolate Yield: 12 Servings 6 Tbsp Butter; well-chilled, cut -into 1/2" pieces 1 pkg Chocolate wafer cookies; 8.5

-ounces 1 can Almond filling; 12 ounces 3 pkg Cream cheese; 8 ounces 3/4 cup Granulated sugar 3 Eggs 2 pint Fresh strawberries; sliced & -sweetened Generously butter a 9" springform pan. Finely crush chocolate cookies in food processor, using on/off turns. Cut in butter until mixture begins to gather together. Press crumbs into bottom of pan and up sides to 3/4 inch from top; make sure there are no cracks. Refrigerate crust for at least 30 minutes. Meanwhile, preheat oven to 325 degrees. Bake crust 10 minutes, cool. Spread the crust with the almond filling. In a large bowl, cream together the cream cheese and sugar until light. Add eggs, one at a time, beating well after each addition with electric mixer. Pour mixture carefully over almond layer, then bake about 65 minutes. Let cake cool for 1 hour, then refrigerate at least 5 hours. Serving Ideas : Cut into slices, top each serving with strawberries. Oregonian's Food Day Posted to MC-Recipe by LBotsko@aol.com

3/4 cup Nonfat sour cream 3/4 cup Sugar 2 Tbsp Flour 2 large Eggs; separate 1 large Lemon; grated zest 1 tsp Vanilla extract MMMMM------------------TOPPING---------------------1/2 cup Plain nonfat yogurt 1 cup Nonfat sour cream 3 Tbsp Sugar 1 tsp Vanilla Mix crumbs with sugar in bowl. Add oil and mix well. Lightly grease 9" springform pan. Press crumb mixture in even layer on bottom and about 1" up sides of pan. Bake at 350~ 8 minutes. Let cool completely. Leave oven at 350~. FILLING-In bowl beat cheese with nonfat sour cream at low speed until very smooth. Gradually beat in sugar. Beat in flour, egg yolks, lemon zest and vanilla. Whip egg whites in small bowl until stiff. Fold into cheese mixture. Carefully pour filling into cooled crust. Bake until top center is firm (cracks will form in cake), about 50 minutes. Remove from oven. Cool 15 minutes. Increase oven temperature to 425~. TOPPING- Pour off any liquid from top of yogurt. In bowl mix yogurt with nonfat sour cream, sugar and vanilla. Spoon topping evenly over cake. Carefully spread topping in even layer, without letting drip over edge of cake. Return cake to oven and bake 7 minutes longer. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Remove sides of springform pan just before serving.

Title: Almost Fat-Free Cheesecake Categories: Cheesecakes, Low cal Yield: 8 Servings MMMMM----------WALDINE VAN GEFFEN VGHC42A------MMMMM----------------------CRUST----------------1 1/4 cup Graham crackers or vanilla -cookies crumbs 2 Tbsp Sugar 1/4 cup Oil or margarine; melt MMMMM-------------------FILLING----------------15 oz Fat-free ricotta cheese

Title: Almost Lindy's Cheesecake Categories: Desserts, Cheesecakes

Yield: 8 Servings MMMMM--------------------------CRUST-------------------------------1 cup Flour 1 Egg yolk 1/4 cup Sugar 1/4 cup Butter 1 1/2 tsp Lemon zest; grated ;Ice water, as needed 1/2 tsp Vanilla MMMMM-------------------------FILLING------------------------------40 oz Cream cheese 1 1/2 tsp Lemon zest 1 3/4 cup Sugar 1 1/2 tsp Orange zest 3 Tbsp Flour 1/2 tsp Vanilla 5 Egg 1/4 cup Heavy cream 2 Egg yolk Preheat oven to 400 degrees. Prepare dough by combining flour, sugar, lemon zest and vanilla. Make a well in the center and add the egg yolk and butter. Work together quickly with pastry blender or hands. Add 1 to 2 tablespoons ice water if necessary to bind dough. Wrap dough in waxed paper and chill thoroughly, at least one hour. Remove ring from springform pan. Roll onethird of the dough 1/8 inch thick and place over bottom of pan. Trim the edge and bake in preheated oven 12-15 minutes until a light golden brown. Cool. Place the springform sides over the baked base. Roll the remaining dough 1/8 inch thick and cut to fit the sides of the pan, pressing firmly to fit and seal the base. Trim the dough to come only 3/4 inches up the sides. Turn oven up to 550 degrees. Cream cheese with sugar and flour until smooth. Add eggs and two addi- tional yolks one at a time and blend. Add the flavorings and cream, mix well, and pour into prepared

springform. Bake at 550 degrees for 10 to 12 minutes, then reduce temperature to 200 degrees and continue to bake for one hour. Cool the cake to room temperature before glazing. Submitted By SAM WARING

Title: Almost Lindy's Cheesecake Categories: Desserts, Cheesecakes Yield: 8 Servings MMMMM--------------------------CRUST-------------------------------1 cup Flour 1 Egg yolk 1/4 cup Sugar 1/4 cup Butter 1 1/2 tsp Lemon zest; grated ;Ice water, as needed 1/2 tsp Vanilla MMMMM-------------------------FILLING------------------------------40 oz Cream cheese 1 1/2 tsp Lemon zest 1 3/4 cup Sugar 1 1/2 tsp Orange zest 3 Tbsp Flour 1/2 tsp Vanilla 5 Egg 1/4 cup Heavy cream 2 Egg yolk Preheat oven to 400 degrees. Prepare dough by combining flour, sugar, lemon zest and vanilla. Make a well in the center and add the egg yolk and butter. Work together quickly with pastry blender or hands. Add 1 to 2 tablespoons ice water if necessary to bind dough. Wrap dough in waxed paper and chill thoroughly, at least one hour. Remove ring from springform pan. Roll onethird of the dough 1/8 inch thick and place over bottom of pan. Trim the edge and bake in preheated oven 12-15 minutes until a light golden brown. Cool. Place the

springform sides over the baked base. Roll the remaining dough 1/8 inch thick and cut to fit the sides of the pan, pressing firmly to fit and seal the base. Trim the dough to come only 3/4 inches up the sides. Turn oven up to 550 degrees. Cream cheese with sugar and flour until smooth. Add eggs and two addi- tional yolks one at a time and blend. Add the flavorings and cream, mix well, and pour into prepared springform. Bake at 550 degrees for 10 to 12 minutes, then reduce temperature to 200 degrees and continue to bake for one hour. Cool the cake to room temperature before glazing. Submitted By SAM WARING

removing rim of pan. Chill. Before serving, top with fruit.

Title: Amaretto & Ghirardelli Chocolate Chip Cheesecake Categories: Chocolate, Desserts, Italian, Cheesecake, Filling Yield: 12 Servings CRUST 1 cup Ghirardelli semi-sweet Chocolate chips 1 Tbsp Butter, unsalted 1 1/4 cup Vanilla wafer crumbs 1/4 cup Nuts -- finely chopped 3 Tbsp Sugar, confectioners' FILLING

Aloha Cheesecake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup Vanilla Wafer Crumbs 1/4 cup Margarine -- Melted 16 ounces Cream Cheese -- Softened 1/3 cup Sugar 2 tablespoons Milk 2 each Large Eggs 1/2 cup Macadamia Nuts -- Toasted 8 1/2 ounces Crushed Pineapple -- Drained 1 each Med Kiwi Peeled -- Sliced Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before 24 oz Cream cheese -- softened 1 cup Sugar 4 large Egg -- room temp 1/4 cup Amaretto 2 Tbsp Cornstarch 1 tsp Vanilla extract 1 cup Ghirardelli semi-sweet Chocolate chips TOPPING 2 cup Sour cream -- room temp 1/4 cup Sugar 1 tsp Amaretto 1/2 cup Almonds, toasted sliced Make the crust: Position a rack in the center of the oven and preheat to 375-F. Lightly butter the bottom and side of a 9 x 3" round springform pan. Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge. Carefully attach the side of the springform so

as not to tear the foil. Wrap the foil overhang halfway up the side of the springform pan. Lightly butter the foil covered bottom and side of the springform pan. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth. One at a time, beat in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with the almonds.

Black Forest Cherry Cheesecake 2 pkg. (8 oz. each) cream cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 4 squares Semi-Sweet Chocolate, melted, slightly cooled 1 Keebler Ready Crust Graham Cracker Pie Crust (6 oz. or 9 in.) 1 cup thawed whipped topping 1 1/2 cups cherry pie filling 1 to 2 Tbsp. cherry-flavored liqueur Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Blend in melted chocolate. Pour into crust. Bake at 350 F for 40 minutes or until center is almost set. Cool Refrigerate 3 hours or overnight. Top chilled cheesecake with whipped topping. Mix pie filling and liqueur; spoon over whipped topping. Garnish, if desired. Makes 8 servings

Blueberry sponge cheesecake

I found this great cheesecake recipe and it needs to be shared. Hope you enjoyed it as much as I did. By the way if anyone has any other different cheesecake recipes, please send them my way. Blueberry sponge cheesecake Serves 12 Ingredients; 4 eggs 3/4cup caster sugar 1 cup SR flour (sifted) 4 tblspn boiling water 350g neufchatel cheese, softened 100 g butter (unsalted and softened)

1/3 cup caster sugar, extra 1/2 cup ground almonds 2 tblspn galliano or other liquer 1 punnet blueberries 1/4 plum jam icing sugar for dusting Method; Beat eggs and sugar together until thick anbd creamy. Fold in flour and water. Pour into a buttered and lined 24cm springform pan and bake at 180C for 40-45min. Remove and cool on a rack Cream neufchatel, butter and extra sugar together Stir in almonds, liquer and berries. Cut sponge in half and place one half back in springform tin. Spread with jam. Top with cheese mixture. Cut remaining sponge into 12 wedges and arrange on top. Refrigerate until set. Serve dusted with icing sugar. All that is left is to eat it................yum

speed after each addition until blended. Blend in milk and 1 tsp. of the vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9-inch springform pan. Bake at 325 F for 25 minutes. Mix cream cheese, remaining 3/4 cup sugar and 1 tsp. vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over brownie bottom. (Filling will almost come to top of pan.) Bake at 325 F for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving. Drizzle with assorted ice cream toppings, if desired. Makes 12 servings

Cappuccino Cheesecake Brownie Bottom Cheesecake 1/2 cup (1 stick) butter or margarine 4 squares unsweetened chocolate 2 1/4 cups sugar, divided 2 eggs 1/4 cup milk 2 tsp. vanilla, divided 1 cup flour 1/2 tsp. salt 3 pkg. (8 oz. each) cream cheese, softened 3 eggs 1/2 cup sour cream Melt butter and chocolate in 3-quart heavy saucepan on very low heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar. Add 2 of the eggs, 1 at a time, mixing on low 1 cup chocolate wafer cookie crumbs 3 Tbsp. sugar 3 Tbsp. butter or margarine, melted 4 pkg. (8 oz. each) cream cheese, softened 1 cup sugar 2 Tbsp. flour 2 tsp. vanilla 4 eggs 1 Tbsp. instant coffee 3 Tbsp. coffee-flavored liqueur Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom and 2 inches up sides of 9-inch springform pan. Bake at 325 F for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Stir

instant coffee into liqueur until dissolved. Blend into batter. Pour into crust. Bake at 325 F for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with chocolate-dipped almonds or chocolatecovered coffee beans. Makes 12 serving

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.

CHOCOLATE CHEESECAKE Carrot 'N' Raisin Cheesecake Recipe By : alt.cooking.chat Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup graham cracker crumbs 3 tablespoons sugar 3 tablespoons butter -- melted 24 ounces cream cheese -- softened 1/2 cup sugar 1/2 cup flour 4 large eggs 1/4 cup unsweetened orange juice 1 cup carrot -- finely shredded 1/4 cup raisins 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 tablespoon unsweetened orange juice 1 cup sifted powdered sugar Combine crumbs, 3 tablespoons sugar and margarine, press into bottom of 9" springform pan. Bake 325 degrees for 10 min. Combine 20 ounces cream cheese, 1/2 cup sugar and 1/4 cup flour, mixing at med. speed on electric mixer until well blended. blend in eggs and juice. Add combined remaining flour, carrots, raisins and spices; mix well. Pour over crust. Bake at 450 degrees for 10 min. Reduce oven temperature to 250 degrees, continue baking for 55 min. more. Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------CRUST----8 1/2 ounces Chocolate wafer pkg. 1/3 cup Butter -- melted 2 tablespoons Sugar 1/4 teaspoon Nutmeg -----FILLING----3 Eggs 1 cup Sugar 24 ounces Cream cheese -- softened 12 ounces Semi-sweet chocolate pieces* 1 teaspoon Vanilla extract 1/8 teaspoon Salt 1 cup Sour cream Whipped cream -- opt. *melted Everyone has a favorite cheesecake recipe; this is mine. CRUST - Crush chocolate wafers into fine crumbs. Combine with butter, sugar and nutmeg. Press evenly over bottom and sides, to 1/2 inch from the top of a 9-inch springform pan. Refrigerate. FILLING - Beat eggs and sugar until light. Add softened cream cheese and beat until smooth. Blend in melted chocolate, vanilla, salt and sour cream thoroughly. Pour batter into crumb crust. Bake at 350 for 1 hour, until

cheesecake is just firm when pan is jiggled slightly. Cool in pan on wire rack. Refrigerate, covered, overnight. If desired, top with whipped cream when served.

min. Take cake from oven and let cool on a rack. Cover and chill until cold, at least 4 hours or overnight. Before serving, run a knife between cake and pan sides; remove rim. Cut cheesecake into slender wedges to serve.

Chocolate Cookie Cheesecake Recipe By : Sunset Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------20 ounces chocolate sandwich cookies 1/3 cup margarine -- melted 32 ounces cream cheese -- cut in chunks 1 cup sugar 1/3 cup whipping cream 6 large eggs 2 tablespoons flour 2 teaspoons vanilla In a food processor, whirl half of cookies, including filling, until they form fine crumbs; mix in butter. Scoop crumbs into a 9" springform pan and press crumbs evenly over bottom of pan and about 1/2" up sides. Chill crust until firm, about 20 min. In food processor, whirl or beat the cream cheese, sugar and whipping cream at med-speed until smooth. Add eggs, flour and vanilla; whirl or beat again to blend. Pour 1/2 of cream cheese mixture over chilled crust. Break remaining cookies in half and scatter over mixture, overlapping cookies, if necessary, to use all. Pour remaining mixture over cookies. (If you whirl cream cheese mixture in a food processor, filling will be thin enough to allow cookies to float to top during baking. If prepared in electric mixer, filling will keep cookies in place.) Bake cake 300 degrees F. for 1 hour and 20

Chocolate Peanut-Butter Swirl Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Dessert/Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups graham cracker crumbs 6 tablespoons butter or margarine -melted sugar 8 1 ounce semisweet chocolate square 32 ounces cream cheese -- at room temperature 1/4 cup milk 5 large eggs 2/3 cup creamy peanut butter In 10 x 3 springform pan, mix graham-cracker crumbs, butter, and 1/4 cup sugar. Press mixture onto bottom and up side of pan. Refrigerate. In small saucepan over low heat, heat chocolate until melted and smooth, stirring frequently. Remove saucepan from heat; cool chocolate slightly. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/4 cups sugar. With mixer at low speed, beat in milk and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula. Remove 1 cup batter to small bowl; stir in peanut butter until well blended. Into batter remaining in large bowl, with mixer at low speed, beat melted chocolate until blended. Pour chocolate batter into pan. Preheat oven to 475 deg. Spoon dollops of peanut-butter mixture onto batter. With knife or small metal spatula, cut and twist through mixtures to obtain marbled effect. Bake cheesecake 10 minutes. Reduce heat to 300

deg. Bake 50 minutes. Turn oven off. Leave cheesecake in oven 30 minutes longer with oven door slightly ajar. Remove cheesecake from oven; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or overnight.

2 cups (about 12 oz) semisweet chocolate, melted Blend well into cream cheese mixture. Put 1/2 of chocolate/cheese mixture over the crust. Evenly distribute the raspberries over this, pressing them in gently. Spread the rest of the chocolate/cheese mixture on the top ans smooth.

Chocolate Raspberry Cheesecake

This is a recipe I developed some time ago. It had always been quite popular. For plain Chocolate, just omit the berries and the liqueur. Chocolate Raspberry Cheesecake Crust: 1 1/4 cups chocolate cookie crumbs (like Oreo or chocolate wafers) 1/4 cup butter, melted Blend well together and press into the bottom of an 11 inch springform pan. Bake at 350 for 5 minutes. Let cool. Turn oven up to 400. Filling: 1 cup raspberries If raspberries are frozen, place in a strainer and thaw. ! kg. cream cheese 1 cup granulated sugar Blend well until smooth. 1 tsp vanilla 2 tbsp raspberry liqueur 1/2 cup 35% cream Add to cheese mixture and blend. 3 eggs Add to cheese mixture one at a time, and blend well. Do not overmix.

Place cheesecake into the preheated 400 degree oven, AND TURN THE OVEN OFF. Leave the cake in the turned off oven for 1 hour. Chill for 2 - 3 hours, then glaze. To glaze: Remove ring from pan, and smooth the edges of the cake with a knife or spatula dipped in HOT water. Make a ganache from 12 oz. semi-sweet chocolate and 10 fluid oz. 35% cream. Pour this over the cheesecake, and let cool until set. Spillover ganache can be reused another time, or let it cool until piping consistency, and pipe decorations onto the top of the cake.

Chocolate Swirl Cheesecake 2 pkg. (8 oz. each) cream cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 1 square Baker's Unsweetened Chocolate, melted, slightly cooled 1 Keebler Ready Crust Graham Cracker Pie Crust (6 oz. or 9 in.) Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Blend melted chocolate into 1/2 cup of the cream cheese batter. Pour remaining cream cheese batter into crust. Spoon

chocolate batter over cream cheese batter. Cut through batters with knife several times for marble effect. Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings Recipes, jewelry, backgrounds, lighthouses, and a lot more.

oven and bake 20 min. more. Cool on wire rack for 15 min. Loosen side of cheesecake from pan. Cool 30 min. more; remove side of pan. Cool completely. Cover and chill at least 4 hours before serving. To serve, garnish with strawberries and/or additional toasted coconut. There are new recipes every day at 4Seasonsrecipes@egroups.com Subscribe by sending an e-mail to 4Seasonsrecipessubscribe@yahoogroups.com

Coconut Macaroon Cheesecake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup flaked coconut -- toasted 1/2 cup ground pecans 2 tablespoons butter or margarine -- melted 24 ounces cream cheese -- softened 1/2 cup sugar 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 3 eggs 1 egg white 1/2 teaspoon vanilla extract 1/3 cup sugar 2/3 cup flaked coconut -- toasted In a small bowl combine 1 cup toasted coconut, ground pecans and butter. Press onto bottom of 9" spring-form pan. Set aside. In a large bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy. Add 3 whole eggs; beat on low speed just until combined. Pour into crust-lined pan. Bake 350 degrees for 35 min. (won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form. Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to

Creamy Cheesecake ~~~~~~~~~~~~~~~~~ Yield: 8-10 servings Nutty crumb crust: 150 gr (5 oz.) simple cookies (to obtain 1-1/4 cups crumbs) 1/4 cup walnut or pecan halves 3 Tbsp sugar 6 Tbsp (a little less than 1/2 cup) unsalted butter, melted Cheese filling: 450 gr (16 oz.) cream cheese, cut into pieces and softened 1/2 cup sour cream 3/4 cup sugar 3 large eggs grated rind of 1 large lemon 1 tsp vanilla extract Sour-cream topping: 1-1/2 cups sour cream 3 Tbsp sugar 1 tsp vanilla extract Crust: Preheat oven to 160 C (350 F). Process cookies in a food processor to fine crumbs, or put them in a bag and crush them with a rolling pin. Measure 11/4 cups. Chop nuts. Mix crumbs with nuts and sugar.

Add melted butter and mix well. Lightly butter a 23-cm (9 in.) springform pan. Press nut mixture in an even layer on bottom and about 2-1/2 cm (1 in.) up sides of pan. Bake 10 minutes. Remove and let cool completely. Leave oven at 160 C/350 F. Filling: Beat cream cheese with sour cream at low speed until very smooth. Gradually beat in sugar. Beat in eggs, one by one. Beat in lemon rind. If using a vanilla bean, scrape its seeds with point of a knife into cheese mixture; or stir in vanilla extract. Carefully pour filling into cooled crust and bake about 45 minutes or until firm in center. Remove from oven and cool for 15 minutes. Raise oven temperature to 200 C (390 F). Topping: Mix together sour cream, sugar and vanilla. Carefully spread topping on cake in an even layer, without letting it drop over crust. Return cake to oven and bake 7 minutes. Remove from oven and cool to room temperature. Refrigerate at least 2 hours before serving. (Cake can be kept 3 days in refrigerator.) Remove sides of springform pan just before serving. General tip: For cutting cheesecakes, if you do not have a cutting wire, use dental floss. Grip a length of floss with both hands; cut down through the cake; then draw the floss out one side at the bottom (as opposed to pulling it back up through the cake). This gives each portion a sharp and clean edge. Ruth "No meal is complete without leftovers."

Double Layer Pumpkin Cheesecake 2 pkg. (8 oz. each) cream cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 1/2 cup canned pumpkin 1/2 tsp. ground cinnamon Dash each ground cloves and nutmeg 1 Keebler Ready Crust Graham Cracker Pie Crust (6 oz. or 9 in.) Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended, Add eggs; mix until blended. In separate bowl, mix pumpkin and spices. Stir 1 cup of the cream cheese batter into pumpkin mixture. Pour remaining cream cheese batter into crust. Top with pumpkin batter. Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish, if desired. Makes 8 servings

Eggnog Cheesecake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups crushed graham cracker or zwieback crumbs 1/4 cup melted butter Filling 2 tablespoons flour 64 ounces cream cheese 1 1/2 cups sugar 8 eggs 1/4 cup rum 3/4 cup sour cream 1/2 teaspoon nutmeg

Mix the crust ingredients. Pat into bottom and halfway up sides of a 10" springform pan. Beat together the cheese and sugar with an electric mixer until creamed. Beat in the flour. Add eggs, one at a time, scraping bowl often with a rubber scraper. Add rum, sour cream and nutmeg. Continue to scrape the sides of the bowl. Place a rack in a large pan. Add water to the pan until it just touches the rack. Place pan with cheesecake on rack. Bake at 275 degrees for one hour and 45 minutes or until center is firm when touched lightly with the fingers.

well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened. Fold in whipped cream. Pour over crust. Chill until firm. VARIATION: Increase sugar to 1/3 cup. Substitute milk for eggnog. Add 1 teaspoon vanilla and 3/4 teaspoon rum extract. Continue as directed.

Lemon-Yogurt Cheesecake ~~~~~~~~~~~~~~~~~~~~~~~~~ Crust ----1C. graham-cracker crumbs 1/2 C gingersnap crumbs 1/3 C. crushed walnuts 1/3 C. canola or corn oil 1/2 tsp. cinnamon 1/2 tsp ground ginger Butter and chill a 9-inch springform pan. Mix all ingredients together. Press into the bottom ad 1.5 inches up the sides of the pan. Chill at least 15 minutes. Filling ------2C. yogurt cheese made from 48 oz. low-fat yogurt (see end for instructions) 8 oz. low-fat cream cheese, softened 4 eggs at room temperature, well beaten 1C. sugar 1 Tbsp. fresh lemon juice 1 Tbsp. rated lemon peel 1 C. low-fat yogurt (8 oz) Preheat oven to 300 degrees F. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and pel with an electric mixer. Stir in yogurt. Spoon mixture carefully into the crustlined pan.

Holiday Eggnog Cheesecake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cheesecake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup graham cracker crumbs 1/4 cup sugar 1/4 teaspoon ground nutmeg 1/4 cup margarine -- melted 1 envelope unflavored gelatin 1/4 cup cold water 8 ounces cream cheese -- softened 1/4 cup sugar 1 cup eggnog 1 cup whipping cream -- whipped Combine crumbs, sugar, nutmeg and margarine. Press onto bottom of 9-inch springform pan. Soften gelatin in water. Stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until

Bake for 1 hour and 20 minutes or until the center sets. Cool in the oven with the door ajar for 1 hour. Refrigerate 3 hours or more and unmold.

2 dr yellow food coloring Preheat oven to 400F. Combine crust ingredients in food processor and process until fine crumb. Press into bottom and up sides of 9" springform pan. Bake for 10 minutes or until golden brown. Remove from oven. Increase oven temperature to 500F. Combine filling ingredients and blend until smooth. Fill prepared pan and return to oven for 10 minutes. Reduce oven temperature to 250F. and continue baking for 60 minutes. Remove from oven and cool to room temperature. Chill until serving, but remove and return to room temperature before serving. Glaze: Combine all ingredients and cook at medium temperature until thickened. Serve with cheesecake. Note: Any pie filling could be used directly from can....i.e. peaches, cherries, apple, blueberry. Source:

Myrtlewood Cheesecake
I prefer a baked NY style cheesecake. chilled is just too "Jello" for my tastes.... ----- Now You're Cooking! v5.32 [Meal-Master Export Format] Title: Myrtlewood Cheesecake Categories: Cheesecake, desserts Yield: 16 servings -----------------------------------CRUST----------------------------------1 c flour 1/4 c sugar 1 ts lemon, grated 1/2 ts vanilla 1 egg yolk 1/4 c butter 1 tb water ---------------------------------FILLING----------------------------------40 oz cream cheese 1 3/4 c sugar 3 tb flour 2 ts lemon, grated 1 1/2 ts orange, grated 1/4 ts vanilla 5 eggs 2 egg yolks 1/4 c heavy cream -----------------------------------GLAZE----------------------------------2 tb sugar 4 ts cornstarch 16 oz pineapple, undrained 2 tb lemon juice

New York Cheesecake 1 cup graham cracker crumbs 3 Tbsp sugar 3 Tbsp butter or margarine, melted 5 pkg. (8 oz. each) cream cheese, softened 1 cup sugar 3 Tbsp flour 1 Tbsp vanilla 3 eggs 1 cup sour cream Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of 9-inch springform pan. Bake at 350 F for 10 minutes. Mix cream cheese, 1 cup sugar, flour and

vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cherry pie filling and garnish, if desired. Makes 12 servings Chocolate New York Cheesecake: Substitute 1 cup chocolate wafer cookie crumbs for graham cracker crumbs. Blend 8 squares Baker's Semi-Sweet Chocolate, melted and slightly cooled, into batter. Continue as directed.

cookies. Chill until firm, about 2 hrs.

NO-FRILLS CHEESE CAKE Recipe courtesy Nick Malgieri Crumb crust: 1 1/2 cups (5-ounces) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps 5 tablespoons unsalted butter, melted plus butter to grease springform pan 1/3 cup sugar 1/8 teaspoon salt Filling: 2 pounds cream cheese 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice 4 eggs For the crust, stir together crust ingredients and press onto bottom an 1-inch up side of a buttered 24-centemeter springform pan. Fill immediately or chill up to 2 hours. Preheat oven to 325 degrees. For the filling, use your mixers lowest speed. Using a paddle attachment, if your mixer has one, beat the cream cheese smooth, no more than 30 seconds. Stop the mixer and scrape the bowl and beater (or paddle.) Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add the vanilla, lemon juice, and 1 egg; mix only until absorbed, no more than 30 seconds. Stop and scrape after each addition. Wrap aluminum foil around the bottom of the springform pan so it comes at least 1-inch up the sides. Pour

No Bake" Cookie Crumble Cheesecake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cheesecakes No Bake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 envelope Gelatin -- plain 1/2 cup Mini-Chocolate Chips 1/4 C Cold Milk 1 Graham Cracker Pie Crust, 9 Inch 1 cup Milk -- heated to boiling 2 8-Oz Pkgs Cream Cheese 1 cup Cookie Crumbs 1/2 cup Sugar 1 teaspoon Vanilla Extract In blender, sprinkle gelatine over cold milk; let stand 2 min. Add hot milk and process at low until dissolved, about 2 min. Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust. Pour in gelatine mixture; sprinkle with crushed

the filling into the pan over the crust. Place the pan in a jelly-roll or roasting pan and pour warm water into the pan to a depth of 1/2-inch. Bake cheesecake for about 60 minutes, or until lightly colored and firm except for the very center. Remove from the pan of hot water. Remove the foil and cool completely on a rack. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.

Just before serving, garnish with oranges and additional chocolate chips.

Raspberry Ribbon Cheesecake 2 cups chocolate wafer crumbs 1/3 cup butter or margarine, melted 3 tablespoons sugar RASPBERRY SAUCE: 2-1/2 cups fresh or frozen unsweetened raspberries, thawed 2/3 cup sugar 2 tablespoons cornstarch 2 teaspoons lemon juice FILLING/TOPPING: 3 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 2 egg whites 1 cup whipping cream 2 to 3 tablespoons orange juice 1-1/2 cups fresh or frozen unsweetened raspberries, thawed Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm. Puree raspberries in a blender or food processor. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. In a saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and set aside. In a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy. Add egg whites; beat on low just until blended. Stir in cream. Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. Bake at 375 degrees F for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around

Orange Chip Cheesecake Servings: 8 servings 12 ounces cream cheese, softened 1/2 cup sugar 2 eggs 1/2 teaspoon salt 1/2 teaspoon orange extract 3/4 to 1 cup miniature semisweet chocolate chips 1 chocolate crumb or graham cracker crust (9 inches) TOPPING 1 1/2 cups (12 ounces) sour cream 2 tablespoons sugar 1/2 teaspoon vanilla extract 1 can (11 ounces) mandarin oranges, drained Additional chocolate chips In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add salt and orange extract; beat just until blended. Stir in chocolate chips. Pour into crust. Bake at 3750F for 20 minutes or until center is almost set. Remove from the oven; increase temperature to 4250F. In a bowl, combine sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 15 minutes. Refrigerate overnight.

pan to loosen crust. Cool on wire rack 1 hour. Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake. Yield: 12-16 servings.

Strawberry Marbled Cheesecake Recipe By : Better Homes and Gardens Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------10 ounces frozen strawberries -- thawed 1 1/2 teaspoons cornstarch red food coloring -- optional 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter or margarine -- melted 24 ounces cream cheese -- softened 14 ounces sweetened condensed milk 3 eggs 1/4 cup lemon juice In blender container, combine strawberries and cornstarch; blend until smooth. In heavy saucepan, over med. heat, cook and stir until thickened. Add food coloring, if desired. Reserve 1/3 cup sauce; cool. Chill remaining sauce. Preheat oven to 300 degrees. Combine crumbs, sugar and butter; press onto bottom of 9" springform pan. In mixer bowl beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs and lemon juice; mix well. Spoon half the batter into pan. Spoon half the reserved strawberry sauce in small amounts over batter. Repeat, ending with sauce. With a knife, cut through batter to marble. Bake 50 min. or until center is set. Cool. Chill. Remove side of pan. Serve with chilled strawberry sauce. Refrigerate leftovers.

Restaurant Cheesecake
> This is the easiest but tastiest cheesecake I make for the restaurant....almost the same as Juniors cheesecake in NYC.(which is the best IMHO) Give it a try and let me know! (strange...I am eating a piece as I type!) Tamara 1/2 cup graham cracker crumbs 3/4 plus 2 T sugar 3 T cornstarch 30 ounces cream cheese, softened 1 large egg 1/2 cup heavy cream 1/4 teaspoon vanilla extract 1/2 teaspoon almond extract Preheat oven to 350 degrees F. Butter bottom and sides of 8 or 9 inch springform pan. Lightly coat the bottom of the pan with the graham cracker crumbs and refrigerate. Combine the sugar and the cornstarch ( sift if lumpy) and beat in the cream cheese. Beat in the egg. Slowly drizzle in the heavy cream beating constantly but do not overbeat! Add the extracts and stir well. Pour into pan and bake until the top is a golden color, about 40-45 minutes. Cool in pan on rack for 3 hours. Serves 8-10

Tirami Su Cheesecake 2 pkg. (8 oz. each) cream cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs

2 Tbsp. brandy 12 ladyfingers, split 1/2 cup strong black coffee 1 cup thawed whipped topping 1 square Baker's Semi-Sweet Chocolate, shaved Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in brandy. Arrange ladyfingers on bottom and sides of 9-inch pie plate; drizzle with coffee. Pour cream cheese mixture into prepared pie plate. Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and shaved chocolate just before serving. Garnish, if desired. Makes 8 servings

White Chocolate Cheesecake 1/2 cup (1 stick) butter or margarine 3/4 cup sugar, divided 1 1/2 tsp. vanilla, divided 1 cup flour 4 pkg. (8 oz. each) cream cheese, softened 4 eggs 2 pkg. (6 oz. each) white chocolate baking squares, melted, slightly cooled Mix butter, 1/4 cup of the sugar and 1/2 tsp. of the vanilla with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until blended. Press onto bottom of 9-inch springform pan; prick with fork. Bake at 325 F for 25 minutes or until edges are light golden brown. Mix cream cheese, remaining 1/2 cup sugar and 1 tsp. vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition lust until blended. Blend in melted chocolate. Pour over crust. Bake at 325 F for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish, if desired, with chocolate shavings. Makes 12 servings. Variations: White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup), into batter.

White Chocolate Almond Cheesecake 2 pkg. (8 oz. each) cream cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 1 pkg. (6 oz.) White Chocolate Baking Squares, chopped, divided 1 Graham Cracker Pie Crust (6 or. or 9 in.) 1/2 cup chopped almonds Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in 1/2 cup of the white chocolate. Pour into crust. Sprinkle with almonds and remaining white chocolate. Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish, if desired. Makes 8 servings